Posted on
17 September 2012
by
Maral Khaled Shureiqi
Maral's Mediterranean Fish Delight
Ingredients
For the fish
1.5lb. Orange-spotted Trevally fillet (Jesh Um al Hala)
2.5fl oz. olive oil (preferably Syrian olive oil)
Juice of 3 lemons
Half a clove of garlic peeled and crushed
A pinch of salt
For the Tarator (Tahina) Sauce
Juice of 2-3 lemons
A half bunch of parsley chopped
3oz. tahini
Half a clove of garlic
2 fl oz. water
1.5 fl oz. olive oil
Salt as required
For the Spiced Paprika Potatoes
5 potatoes, peeled and chopped into cubes
1 tsp. minced mint
1 tsp. paprika
½ tsp. white pepper
½ tsp. mixed dry herbs
salt
1 fl oz. olive oil or more
Preparation
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For the fish
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Preheat the oven until it reaches a temperature of 250 degrees Celsius
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Wash the fish well with lemon and salt and then brush thoroughly with olive oil
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Mix the juice of 3 lemons with half a clove of crushed garlic and a little salt in an electric mixer
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Pour the mixture on the fish until fully covered
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Brush the oven pan lightly with olive oil before placing the fish in it
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Put the fish in the oven for 15-20 minutes depending on thickness of fish fillets
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In the meantime, prepare the potato by mixing in the mint, paprika and white pepper, and dry spices with the olive oil
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Bake the potato in the oven until cooked or lightly fry it in vegetable oil
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For the Tahina Sauce (‘Tarator’)
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Mix the chopped parsley and tahini with the juice of 2-3 lemons and add three tablespoons of olive oil and ¼ cup water and a half a clove of garlic (or as much as desired)
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Add salt and mix well by hand or for two minutes with an electric mixer
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Serve the fish with delicious tahina sauce and potatoes along with steamed vegetables and pickles.
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<em>
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Thanks to Choose Wisely for this recipe</em>
Cooks Note
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